A super simple, healthy, and prep-able marinated soba noodle salad featuring a nutty, mildly spicy, and flavor-packed ginger peanut dressing. For a protein boost, chopped extra firm tofu can be folded in.
1. Prepare soba noodles according to package directions. Once cooked, rinse thoroughly with cold water and drain well. Set aside.
2. Prepare the vegetables: finely slice the red cabbage, julienne or grate the carrots, finely dice the red bell pepper, and dice the large cucumber. Shell the edamame if using in pods.
3. In a large mixing bowl, combine the cooked soba noodles, chopped red cabbage, carrots, red bell pepper, cucumber, and edamame.
4. To make the peanut dressing, combine peanut butter, light soy sauce, honey, sriracha, minced garlic, grated ginger, and the juice of 1 lime in a separate bowl. Whisk thoroughly until smooth. Add water gradually, a tablespoon at a time, until the dressing reaches your desired consistency for drizzling.
5. Pour the peanut dressing over the salad ingredients. Toss gently until all components are evenly coated.
6. Taste the salad and adjust seasonings as needed. Add more salt for flavor, additional lime juice for acidity, and optionally sprinkle with chili flakes, chopped peanuts, and sesame seeds to taste before serving.
